• Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
• In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
• Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
• While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
• Heat remaining olive oil in a large skillet over medium-high heat.
• Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
• Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
• Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
• Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
• Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

• Season the steaks with salt and pepper.
• Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
• Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Add the onions and garlic. Saute 1 to 2 minutes.
• Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
• Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
• When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
• Season with Kosher salt and freshly ground pepper to taste.
• Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

• Season the steaks with salt and pepper.
• Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
• Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Add the onions and garlic. Saute 1 to 2 minutes.
• Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
• Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
• When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
• Season with Kosher salt and freshly ground pepper to taste.
• Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

For the mashed potatoes:

• In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
• Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth. Season with Kosher salt and pepper to taste.

For the broccoli:

• Cut broccoli at least 30 minutes in advance for best nutrition.
• In a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add salt, and the broccoli (stems first), cover and steam for 3 minutes or until desired tenderness is reached.